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Seven-Layer Salad

7 layer salad
Image Credit:
Sam Jones/Vaughn Communications
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
10 to 12 servings
Category
Salads
Course
Main Dish
Preparation Method
No Cook
Credit
Ruth L. Walker Friends of the Dover Public Library, Dover, N
Sources
Yankee Magazine Church Suppers and Potluck Dinners Cookbook

This classic Seven-Layer Salad is as beautiful as it is delicious. Layered with crisp lettuce, fresh vegetables, sweet peas, savory bacon, cheese, and a creamy topping, this colorful salad is always a crowd-pleaser. Assembled in a clear glass bowl, it makes an eye-catching addition to church suppers, holiday meals, and summer potlucks. 

One of the best things about this vintage recipe is that it can be prepared hours ahead of time. Simply refrigerate the salad for at least 8 hours before serving, making it an easy, stress-free dish for entertaining and special occasions.

Ingredients
1 head lettuce, torn in bite-size pieces
1 cup diced green bell pepper
1 cup chopped celery
1 cup diced onion
1-1/4 cups frozen and defrosted peas
2 cups mayonnaise
1 tablespoon sugar
6 slices cooked bacon, crumbled
3/4 cup cheddar cheese

Instructions

  1. Place lettuce into a clear salad bowl. On top of the lettuce, layer peppers, celery, onions, and peas, in that order. 
  2. Spoon mayonnaise over peas to cover. Sprinkle sugar over mayonnaise, then bacon, and top with cheese. 
  3. Cover tightly with plastic wrap and refrigerate for at least 8 hours before serving.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Hojo</span> Mon, 05/25/2026 - 06:41
Wondering if there could be a substitute for the mayo here?
<a title="View user profile." href="/author/editors">The Editors</a> Tue, 05/26/2026 - 09:23
Hi, Hojo. If the substitution is based on not liking mayonnaise in general, you can use sour cream instead. If the issue is that you are following a non-dairy diet, you can use a vegan mayonnaise. They are usually made with neutral oil.
<span>Barbara Shane</span> Sat, 05/23/2020 - 11:14
Made it and loved it. Easy to make. Will be making it again
<span>Samantha</span> Sun, 05/27/2018 - 15:55
My sister makes this all the time. We've always heard it called "Commuter Salad", and we make it in large Tupperware containers. We often took it to the ICU where we worked together because it will keep for several days if refrigerated in an airtight container. Excellent for fast lunches when all the time you have is about 15 minutes in the nurses lounge, because the Unit is so busy there's no time to take a real lunch beak in the cafeteria. Love this stuff!
<span>Rondagc13</span> Wed, 05/15/2013 - 11:22
I know what's for dinner tonight! I also have a version of this salad: Use chopped green onions instead of regular onions. A can of sliced water chestnuts in place of green peppers. My "frosting" uses 1/2 c Mayo, and 1 1/2 c sour cream combined; no sugar. Also replace the cheddar with Parmesan on top with the bacon. Can't wait to try the OFA version!
<span>Datalady</span> Sat, 06/02/2012 - 10:34
I have made this salad for years - thought I created it actually...however, NEVER EVER put the lettuce on the bottom as it turns mushy and rusty--I always put a mixture of onions on the bottom, the fragrance permeates up thru all the other layers to the top...and it is wonderful---Mine has more color--use red sweet peppers and black olives, raddishes -- but your topping sounds great too--so I will try this on my next one--I normally mix dry Italian dressing mix w/ the mayo frosting -